I am on a new kick now with rice …. WILD rice. Have you had it yet?
I just love how it tastes! White rice is not only boring, but it’s void of anything good for you.
I get a wild rice blend, which is a blend of brown, white, wild and red rices. It contains almost twice the protein and fiber as brown rice, and is also high in B vitamins, manganese, zinc, potassium, phosphorous and magnesium, while being relatively low in calories.
I made the most amazing … well side dish for some but it became an entrée for me, Wild Rice with Caramelized Sweet Potatoes, Shallots and Mushrooms last week. So this week I wanted to use up the wild rice that I had left and decided to make a creamy chicken soup with it.
This is the brand I use. It’s from Rice Select. My supermarket doesn’t
carry any other brand.
If yours carries Lundberg grab it. It’s one of the
best blends out there. Amazon carries it too.
So…let’s talk about this soup, shall we? But, first I need to let you in on a little secret.
You would think as a professional food blogger I would have the ingredients required on hand to make a recipe. That would seem perfectly logical. But no. Even I mess up royally from time to time.
Not only didn’t my supermarket have organic heavy cream, I ended up buying FAT FREE HALF & HALF ??!?!?!? How I picked THAT up I’ll never know.
You would also think I have and ENDLESS supply of chicken broth in my freezer since I’m constantly making it. But ~ wrong again. So what did I end up using? Vegetable broth.
My point?
You really can’t mess this soup up. Even using that gross fat free half and half AND vegetable broth, It STILL came out so delicious I had to force myself to stop eating it! It’s just that good!
Just so you know, I DID eventually make it the RIGHT way and of course it came out better. Please do yourself a favor and make this soup, especially if you have gluten allergies in your family. Rice is the magic answer!
Wouldn’t you agree? 😀
PrintCreamy Chicken and Wild Rice Soup
A flavorful creamy chicken soup with onions, carrots, garlic, mushrooms and filling wild rice. You can’t go wrong !
Ingredients
- 1 cup uncooked wild rice blend
- 1 cup chopped organic onion (from about 1 small onion)
- 1 cup organic carrots, diced (from 2 medium)
- 1 cup organic celery diced (from 2 – 3 stalks)
- 8 oz. organic button mushrooms, sliced
- 4 Tbsp organic salted butter
- 2 cloves organic garlic, minced
- 4 1/2 cups chicken broth (I use THIS)
- 1-2 teaspoon sea salt
- 1/4 – 1/2 teaspoon ground black pepper
- 1-2 organic chicken breasts, cooked and diced or shredded
- 1/4 cup organic white whole wheat flour
- 1 1/2 cups organic whole milk
- 1/2 cup organic heavy cream
Instructions
- Prepare rice according to directions listed on package. (I personally use half vegetable broth and half water for more flavor)
- Meanwhile, melt the butter in a large stockpot over medium heat.
- Add the onion, carrots, celery and mushrooms. Saute until slightly tender, about 4 minutes.
- Add the garlic and cook another minute longer.
- Sprinkle the flour over the veggies and stir to combine. Cook for 1 minute.
- Slowly, whisk in the milk and then the chicken broth. Taste for seasoning and add salt and/or pepper if needed.
- Bring it to a boil and reduce the heat to low.
- Add cooked rice and the chicken to the soup.
- Add the heavy cream and simmer on low for 15 minutes.
- Cook about 5 minutes or until heated through.
Notes
All nutrition information is approximate
Calories 223; Fat 13.8 gr; Cholesterol 60 mg; Sodium 654 mg;
Carbs 14.2 gr; Fiber 1.6 gr; Sugar 3 gr; Protein 11 gr
Nutrition
- Serving Size: 8 servings
Recipe Source: HappilyUnprocessed.com
I used all organic ingredients when making this recipe, and hope you do too! 🙂
What I used to make this recipe:
Any suggestions for making the roux without the flour?! Gluten… 🙁
Thanks!!
Bob Mills makes a gluten free flour Michelle. You can try that.
Hi, Did you ever have a chicken pot pie recipe on your site? I made it on a regular basis last fall and thought it was on your site, but now I can’t find it.